Ragi Puttu

Ingredients:

11/2 cups Ragi flour

1/2 cup Red rice puttu flour

A pinch of Cardamon powder

water

salt to taste

1/4 cup grated jaggery

1/2 cup freshly grated coconut

Method:

• Heat a non stick pan and dry roast the ragi and red rice flour on a very low flame till it emits a nice aroma. Cool the flour and sieve it.
• In a wide bowl, add the ragi, red rice flour, cardamon powder and salt and rub well to mix.  
• Sprinkle water little by little to the flour and mix well till it resembles bread crumbs. 
• In the meanwhile, boil water in the idli maker pan.
• Now place the puttu flour on a clean wet cloth and steam for 5-7 mins.
• Remove the puttu to a wide bowl, add the grated jaggery and coconut. Stir well to mix everything.
• Serve the puttu hot.

Ragi Semiya Upma

Ingredients:

1 pkt Ragi semiya

1 Onion (chopped)

3 Green chillies (Slit)

1/2 Tomato (chopped)

Few strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 tbsp freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Soak the semiya in salt water for 3 mins. Drain the excess water and steam in a greased steamer for 5 mins. Remove and keep aside.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for few mins.
• Then add the tomatoes and salt. Stir fry for few mins, add steamed ragi semiya and the grated coconut and stir well to combine.
• Serve it hot for a healthy breakfast.